Gluten Free Chinese Scallion Pancakes

Oh my.

I warn you. This recipe is dangerous. As in – definitely need oil/fats and holy cow…you will NOT be able to eat just one. At least not if you are like me.

Traditional scallion pancakes are layered with scallions and sesame oil. This layered makes for a flakier pancake and delicious seasoning throughout. The layering happens because the dough is rolled out like a pie crust (about that thick) which is then painted/drizzled with sesame oil and green onions sprinkled on top. Then you roll it up into a tube and flatten again. Do this a couple of times and you have scallions and seasoning throughout.

Since I’m not interested in standing at the counter for that long between toddlers and pancakes, I add my green onions into the dough. We do, however, roll it out as well and fold/flatten a few times in order to get the layers and sesame oil throughout. (Really, the only thing I skipping is the green onion part and the rolling into a tube.)

Honestly this works for me, so I am just going to keep this pattern. Here’s what it looks like:

1. Make the dough (recipe below).

2. Divide it into the number of pancakes you wish to make. (We usually make between 8 – 12 with this recipe.)

3. Take one piece and flatten it into a disc. Put it between two pieces of parchment (or I cut two sides on a gallon-sized baggie for this). Roll it out into a rounded, pie crust shape that is about 1/4 inch thick (or a little less, once you have practice).

4. Paint it with a thin layer of sesame oil with a pastry brush (or drizzle and use the back of a spoon to smooth it out evenly). Sprinkle with salt.

5. Fold it in half. Brush with another thin layer of sesame oil (you can sprinkle with salt IF you find after frying/testing the first one, it isn’t salty enough for you with just one layer of sprinkled salt).

6. Repeat: fold/paint with a thin layer of sesame oil.

7. That was the last fold. This time, don’t brush it with sesame oil but gently flatten it/roll it out into your pancake shape. The fry it in a little bit of olive oil (about 1 teaspoon or less per side) until golden brown. Serve right away with the dipping sauce (recipe below) or keep it warm in a warm oven until all of your pancakes have been fried up to their golden goodness.

Are you hungry yet?

Okay, I’ll quit teasing. Here’s the recipe.

Gluten Free Chinese Scallion Pancakes

Recipe makes 8 large or up to 12 medium/small pancakes (or a combination of both!)

Add olive oil and chopped green onion. Your dough should look like this after mixing again:

4. Shape it into a ball. Divide into the number of pancakes you wish and follow the directions above for rolling out and painting with sesame oil.

5. Fry in a small bit of oil (a teaspoon or less) in a non-stick pan until golden brown. Flip and fry the other side until golden as well. (You may need to add a drizzle of oil for it to crisp up golden perfection. Serve warm with dipping sauce (recipe to follow) or keep warm in the oven until ready to serve.

(Non-traditionally – you can always use these are the basis for some AMAZING turkey sandwiches too!)

Quick and Easy Dipping Sauce

There are traditional sauces you can simmer or rest with ginger, scallions, etc. But I used this quick one. Truly, it works in a pinch.

Made these this evening–they were wonderful–very close to the ones I used to make with gluten. I didn’t have time to wait and order the flour mix you used, so I made up my own based on what I had on hand and the ingredient list from your blend. This flour blend tasted good and held together well while making and cooking the pancakes. In case others are interested, here’s what I did:

This makes just over two cups of flour blend, so you’ll have a bit left over. (I use weight rather than cup measures because it’s easier to be more accurate.–If you keep the proportion the same you can translate it into cup measures.)

Thank you, Karen for the flour mix work you did and posting! I couldn’t have done it without you. Kate, this is a fantastic share. So unique and the best ever way to use all my scallions from the garden. It’s really hard to make a recipe that uses a specific GF flour blend. I had never even heard of that one before. However, using Karen’s awesome detective work made it possible. I thought about looking up the ingredient list on the blend, but gave up before seeing Karen’s comment. Thank you both for tonight’s supper.

This looks delicious! I want to make them this week – I think they will be great for a potluck holiday party I’m going to. I am confused about one thing though. Steps 6 and 7 say:
6. Repeat: fold/paint with a thin layer of sesame oil. [this would be the 3rd fold & paint]
7. That was the last fold. This time, don’t brush it with sesame oil but gently flatten it/roll it out into your pancake shape.
So, is there another (4th) fold between steps 6 and 7 that is not painted with oil in step 7? If not, is the 3rd and final fold in step 6 supposed to be painted with oil before being flattened & rolled out, or not? I hope my question is clear, this is a bit hard to describe!
Thanks!